Stuffed Mexican Meatloaf
Yield
8 servingsPrep
20 minCook
105 minReady
140 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beef chuck
ground |
|
| 8 | ounces |
tomato sauce
|
|
| ½ | cup |
taco seasoning mix
|
*
|
| 2 | tablespoons |
taco seasoning mix
|
*
|
| ⅓ | cup |
green bell peppers
fresh, chopped |
|
| ⅓ | cup |
onions
finely chopped |
|
| 1 ½ | slices |
bread
white, torn into crumbs |
|
| 1 | large |
eggs
slightly beaten |
|
| 2 | cups |
cheddar cheese
shredded |
|
| ½ | cup |
sour cream
|
|
| 1 | x |
cheddar cheese
slices |
*
|
| 1 | x |
avocados
slices, for garnish |
*
|
| 1 | x |
cherry tomatoes
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beef chuck
ground |
|
| 231.2 | ml/g |
tomato sauce
|
|
| 118 | ml |
taco seasoning mix
|
*
|
| 3E+1 | ml |
taco seasoning mix
|
*
|
| 79 | ml |
green bell peppers
fresh, chopped |
|
| 79 | ml |
onions
finely chopped |
|
| 1.5 | slices |
bread
white, torn into crumbs |
|
| 1 | large |
eggs
slightly beaten |
|
| 473 | ml |
cheddar cheese
shredded |
|
| 118 | ml |
sour cream
|
|
| 1 | x |
cheddar cheese
slices |
*
|
| 1 | x |
avocados
slices, for garnish |
*
|
| 1 | x |
cherry tomatoes
for garnish |
*
|
Directions
Combine ground beef, tomato sauce, taco seasoning mix, green pepper, onion, bread crumbs and egg; mix thoroughly.
Combine shredded cheese and sour cream.
Place half the meat mixture in 9¼ x 9¼ x 2 ¾ inch loaf pan.
Make deep well the length of loaf; place cheese mixture in well.
Place remaining meat mixture on top of cheese; seal well.
Bake in moderate oven (375 degrees F) 1½ to 1 ¾ hours. Pour off drippings.
Top meatloaf with overlapping cheese triangles.
Let meatloaf stand 8 to 10 minutes.
Place on serving platter and garnish with avocado slies; place cherry tomato in center of each avocado slice.
